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Japanese Soul Cooking

Japanese Soul Cooking by Tadashi Ono and Harris Salat
Hardcover
Nov 05, 2013 | 256 Pages
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  • Hardcover $27.50

    Nov 05, 2013 | 256 Pages

  • Ebook $2.99

    Nov 05, 2013 | 256 Pages

Product Details

Praise

“This is the book on Japanese cooking I have been waiting for without knowing it! Tadashi and Harris have compiled a wonderful collection of recipes that veers sharply from the mysterious and lofty world of sushi and kaiseki and lands smack dab in the home kitchen, telling a great story of foreign culinary traditions colliding with traditional Japanese technique along the way.” —Andy Ricker, chef-owner of Pok Pok and author of Pok Pok and The Drinking Food of Thailand

 “Sushi? Bah! Japanese food is so much more than raw fish, and this book is a joyful (and useful!) exploration of the earthy, fatty, meaty, rib-sticking, lip-smacking fare—the noodles and curries and deep-fried delights—that millions of Japanese depend on every day. I get hungry just thinking about it.” —Matt Gross, editor, BonAppetit.com

“Tadashi Ono and Harris Salat bring to mouthwatering life a fascinating story: how Western influences opened up a nation’s taste buds and created a new Japanese cuisine of modern comfort food classics. Anyone obsessed with a steaming bowl of ramen, light-as-air tempura, or the perfect gyoza will find that there’s all that—and more—right here, just waiting to be cooked and devoured.” —Joe Yonan, author of Eat Your Vegetables and food and travel editor of the Washington Post

Table Of Contents

Acknowledgments  

Introduction 

 
1. Ramen

2. Gyoza

3. Curry

4. Tonkatsu

5. Furai & Korokke

6. Kara-Age

7. Tempura

8. Okonomiyaki

9. Donburi

10. Soba

11. Udon

12. Itame & Chahan

13. Yoshoku


Japanese Ingredients 

Tokyo Comfort Food Restaurants 
 
Measurement Conversion Charts  

About the Authors  

Index

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